The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1887-02-04
VARIOUS NEW YORK CLUBS.
Queer GastrOnOmio Organizations That
Meet Once in q While for a Feast.

d
Meet Once in q While for a Feast
The Corn club, see by the papers, has
eaten its annual dinner at the Astor
house The Snail club ate its monthly
dinner the other day and helped IT, We
had good dinner, though the bill Of fare
was not limited to the one comestiole, as
in the case Of the corn club. We had
meat and vegeta bles, besides snail soup
and snail a la Bordelaise, which means
baked in their shells, with the doors closed
with savoTy crust of bread-crumbs, here's
and onion; stewed snails, snails on toast,
snails simply boiled and possibly half
dozen more forms of preparation. All
could ever taste OF a snail was the bran it Is
fattened on and the fiavoring used in pre-
pairing it. and altogether / have found 1t
an insipid dish But the Snail club, whose
members are half dozen Frenchmen
from the south of France, swears by 1t as
the game of the clubs country, and holds
solemn cOnclave once month the year
round for worshiping it's native dainty.
The Maccaroni club is another queer
gastronomic organization that now and
then eat with. Its members are all Amer
leans, though they meet in an Italian
restaurant to devOur an essentially 1tak
ian dish, or rather dishes, for l have seen
twenty varieties of maccaroni set out at
one of their feaSts. The only other edl-
bic allowed is tripe la Milanaise, which
is regarded as the solid or central dish
around which the maccaronis group them
selves. Some years ago | used to eat
Saturday night supper of tripe and oys-
tiers, or tripe and onions, as the caterer
might elect, as the guest of the Grubb st.
club. The Grubb ST. club, curlously
enough, was not composed of literary but
Of dry goods men. They were all young
fellows given to literature as a luxury,
and met on Saturday night In a cozy west
side chop house to treat their friends and
themselves l am afraid the Grubb ST.
club is a club no longer, or else have,
for some offense beyond my ken, been
dropped from its invitation list.
One of my earliest club experiences in
New York was in the Pigs Knuckle club.
This was German and American affair
that met on Sunday nights in a famous
east side heer hall kept by sturdy old
revolUCionist of '48. 1t took its name
from the only f1eshly article Of cOnsump-
ton allowed-boiled pigs knuckle-
which came on always trimmed with sour
crout. That beer was the staple bever-
age with this dish 1 need hardly state.
have known half dozen Beefsteak clubs,
and am still member in good standing
of the Mutton Chop club. The preside %
of this society is the captain of an Atlantic
steamer
Some ten years ago, when English NUT
ton was greater rarely here than it is
now, he got into the habit of bringing a
carcass over in his ice box and inviting
some friends to eat it with him. Out of !
these assenlblages the Mutton Chop club
grew. The captain provided a room to
eat them in and no end of trimmings, and
the meetings occurred about four times
year. The club doesn't wait for the cap
tain to supply it with chops now, but
markets for itself, and has monthly
meetings, whether he is in port or not
The Mutton Chop clubs treasurer, who
also supervisss the cuisine, possesses a
recipe for deviling kidneys that is unique
No one knows how he does it but himself,
but he has pledged himself to communi-
cate the recipe to the club in his will
Alfred Trumble in New York News.